MAKE-IT-MINE PORK KABOBS

Make-It-Mine Pork Kabobs image

Provided by Food Network

Categories main-dish

Time 23m

Yield 8 Skewers

Number Of Ingredients 10

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1 pound boneless pork loin or tenderloin, cut into 1½-inch cubes
¼ cup reduced-sodium soy sauce
2 tablespoons rice vinegar
1 tablespoon fresh ginger, grated
1 teaspoon Dijon-style mustard or ½ teaspoon Chinese Five Spice
1 small red or orange sweet pepper, cut into 1-inch squares* (See Cook's Note)
6 ounces shiitake mushroom caps or white mushroom caps, halved if needed* (See Cook's Note)
1 small zucchini, halved lengthwise and cut into ¾-inch pieces* (See Cook's Note)
¼ cup pepper jelly or orange marmalade, melted
8 skewers

Steps:

In a self-sealing plastic bag combine cubed pork, soy sauce, vinegar, ginger and Dijon-style mustard (or Chinese Five Spice); seal bag and refrigerate for 1 to 4 hours.
Prepare medium-hot fire with charcoal or preheat gas to medium high.
Remove pork from marinade, and discard marinade. Thread pork, sweet peppers, mushrooms, and zucchini alternately onto 8 skewers. Grill kabobs directly over fire, turning to brown evenly, for 5 minutes. Brush kabobs with the melted jelly. Continue to grill for 3 to 10 minutes more or until tender. Let rest 3 minutes before serving.